10 Types of Coffee According To Its Preparation

There is a great variety of types of coffee preparations in the world, which change according to the country, region, or even cafeteria. Each barista can create a different kind of drink according to their knowledge. What is also true is that certain kinds of coffees, which are typical in all places, cross borders, and languages.

We talk about types of coffee, the different way of preparing and presenting them. Some with lots of milk, others with cream, some carry cinnamon, others chocolate. In addition to the variety of ingredients, the size of the beverage, the proportion of espresso and milk also influences.

Coffee cut, for example, is one that has some juice. Moreover, we also see how each name of each type, varies according to the country or region. For example, when we talk about Expreso Cortado, Cortado, Cortadito, Brown, Ebaki, Noisette, we talk about the same, but in different countries

What would we do without this blessed drink? Coffee gives us life in the morning or allows us to enjoy a pleasant moment of relaxation. There are many types of coffee according to their preparation and an infinity of varieties if we talk about the cultivation method. Today, preparing a good coffee is available to anyone, do not always agree to take it alone.

We present the types of coffee that exist according to the preparation, small pleasures that move the senses.

1. Espresso
This type of coffee owes its name to the espresso coffee machines that are used to make it. We could say that espresso is coffee in its purest essence, an intense black that creates a thin golden brown layer. There are different subcategories according to the water that is added.

Espresso coffee is perhaps one of the best known in the world. It has an Italian origin, and its name comes from the espresso coffee machines with which it is prepared. As its name indicates it is quick preparation, it can be made in 30 seconds.

This type of coffee is the basis for a wide variety of preparations. At present, coffee is only part of the world, almost a symbol. Ideally, the cup should be at a certain temperature to prevent the coffee from cooling and maintain the flavor. The approximate amount served is 25 to 35 ml. It is taken without milk and in some cases without sugar, depending on the taste of each one. The measure and consistency of the golden foam that forms at the top are what defines a perfect espresso one way to test it is to see how the sugar stays for a few seconds, above the foam, then fall at the bottom of the cup.

Short Espresso
A short espresso means that it has less water, which will result in a more intense flavor when tasting the most concentrated coffee. It contains about 22 milliliters of infusion. Sometimes it is confused with the short, with the cut, but they are two different coffees, since the quick espresso, does not take milk. In various places, like in Italy, it receives the name of Ristretto or Piccolo.

Long Espresso
On the contrary, a long espresso means more water in its preparation, making the taste more diluted and softer. It is composed of approximately 90 milliliters of water. One of the differences in the preparation time and the amount of ground coffee concerning the short or double espresso. The ideal time required to filter this coffee is about 1 minute.

Double Espresso
The double espresso or doppio is the most intense of this type of coffee. It means, as its name indicates that it is double the standard espresso. It has about 70 milliliters of infusion.

2. American coffee
Many claims that its name is because Americans did not digest Italian coffee types well, so they developed their preparation method. In this case, add the ground coffee to a cup of hot water (or any container that suits them well). The result is a more dilute and digestible preparation.

American coffee is an espresso with more hot water. It is lighter than black coffee and has a more significant measure. It is usually served in a mug similar to a jug. The amount of hot water that is added depends on the taste of the consumer or the preparation of the barista of the cafeteria. A reference measure is usually 60 milliliters of espresso and 90 milliliters of hot water.

3. Coffee with milk
We now discuss the types of coffee that include milk in its preparation, and the most popular is coffee with milk. In this case. The proportion of milk is precisely equal to that coffee. You can use any coffee, just not espresso.

Coffee with milk should be one of the most consumed, both in breakfast and snacks. Maybe because of the ease and simplicity of its preparation and also because of many people like milk. The ideal measure of a coffee with milk would be half coffee and half milk, in equal parts.

Although according to regions and above, according to one’s tastes, that relationship varies. The milk can be hot, cold or warm. When one asks for this type of coffee, it is understood that the size of the cup is large, approximately 200 to 300 milliliters. It is increasingly common to see this preparation but cold as a variant. It can be made with espresso as a base, but it is very typical to see that it is prepared with instant or soluble coffee.

4. Coffee Latte
It differs from coffee with milk in proportion. To make a good latte, add three quarts of steamed milk. Usually, an espresso machine and an air valve are used to heat the milk.

Coffee Latte is often confused with coffee with milk. They are not the same although the name sounds similar. The difference is that the coffee should be prepared with creamy milk and on top, it has a layer of vaporized and frothed milk.

On the contrary, coffee with milk directly brings cold or hot milk. The Latte coffee does not show the different ones capable of milk, coffee, and foam, because everything is mixed, resulting in 90% brown and 10% creamy white.

You have to be careful not to go over the temperature. How many times have we had a hotter coffee in the bar than the gates of hell?

5. Macchiato or cut
One of the easiest coffees in its preparation is macchiato, known in some countries as cut coffee. It is a pure espresso mixed with 15 milliliters of milk, although the quantities are usually not exact. Some prepare it with frothed milk or cream and even add a few drops of vanilla.

6. Latte Macchiato
A cup of hot milk is added to a cup of warm milk. The macchia is the small foam hat that is on top and can be decorated in different ways, spreading chocolate syrup, candy or sprinkling cocoa.

Macchiato means “spotted” in Italian. It is the similar of the best known cut coffee, with the difference of the addition of a little foam on the surface. It is served in a medium cup or girl with a majority of espresso. The origin of the name comes from the first epochs where the baristas needed to differentiate espresso (coffee only) from the cut coffee (espresso with a drop of milk). As the two preparations have a typical coffee cream on top, it was challenging to distinguish them for the waiters, for the baristas, they recognize this coffee type with foam to indicate that they had milk

7. Coffee Bombón
Many say that coffee loses all its essence when mixed with other ingredients, which prevent us from capturing the aroma of each variety. To the rest of mortals, who are not coffee professors, we do not mind tasting a good chocolate coffee, in which evaporated milk is replaced by condensed milk.

It is important to pour the condensed milk first and then the coffee, so that there are two differentiated layers, with textures and different flavor.

The chocolate coffee originates in Alicante; its ingredients are condensed milk and espresso. It is taken in a small transparent glass cup, to show each strip of cream and brown color. They are making it after lunch or in the afternoon as usual. Sugar is not added since condensed milk is sweet by itself. The difference in the density of the ingredients causes them to separate into two colors and make the presentation pleasing to the eye.

8. Cappuccino
This type of coffee is prevalent, although in most cases it is made in the wrong way. In its preparation 150 milliliters composed of coffee, hot milk and milk foam are used in equal parts.

The cappuccino is also characterized by very thick foam. To do this, it is necessary to turn on the steam outlet until 65 degrees, when a swirl begins to form in the upper part. The resulting macula is usually sprinkled with cocoa or cinnamon.

9. Mocachino
If you are a coffee lover, but you also feel devotion for chocolate, you can melt with pleasure with a good mochaccino. All we have to do is to prepare cappuccino and add two small spoons of chocolate, either in syrup, syrup or cocoa.

The Moca or Mocachino coffee is very similar to the cappuccino, unlike it has chocolate on top of the foaming milk layer. You can also place chocolate in the base, before pouring the coffee and the hot vaporized milk. You can also use whipped cream to decorate the top layer and is also very rich, very aesthetic. The chocolate to decorate on top of the cream can be chocolate powder or liquid chocolate. A variant is to do it with white chocolate.

10. Frappe
If you want something refreshing but you want to keep drinking coffee, remember that many varieties can be mixed with ice and they look great. The Starbucks chain is an expert in developing types of frozen coffee such as cappuccino which, despite being a registered trademark, already appears in some lists of manufacturing methods. The possibilities are endless.

How many types of coffee there are according to their preparation is impossible to know because there are as many options as coffee shops open in the world. Fortunately, there are a lot of different preparations, cups, tastes, flavors, and aromas.

We saw that the varieties of the plants and coffee beans are also varied according to their region and context and they have central importance in taste and aroma. That is why when preparing a cup of coffee, we also have a whole range of delicious options, ranging from the typical and traditional to the new and current, the classic and modern tastes, from the hot to the cold.

Even the type of machine is also a factor of preponderance to give different results in the cup. Each type of coffee has its name and its mode of preparation. Each one respects measures, relationships, and proportions, as well as ingredients and temperatures. When we talk about types, we talk about particular options and tastes.

The world of coffee is broad and deep; it has its history and personality. The diversity of coffee presentations exists even within the same countries. Not only that, nowadays we are seeing that each cafeteria can offer its customers a special coffee, typical of the establishment, which with luck, may represent them to differentiate themselves from the competition.

The Barista in charge, can delight us with his art and offer us many different preparations, in addition to the typical ones. The possibility of getting different grains through the internet opens the range of options for the barista, which was more difficult decades ago. This is why every day the different kinds of coffee preparations take on more strength, creating renowned coffee shops, luxury cafes or fast coffee shops that in their menus include an endless variety of coffee.